INGREDIENTS
1 cup Vegan Garlic Chive Pesto, divided
3 Tablespoons mayonnaise
4 large Portobello mushroom caps, stemmed and wiped clean
4 ciabatta buns, halved (any bun will do, but the chewy texture of the ciabatta contrasts nicely)
2 ounces gouda or similar cheese, shredded and divided (optional)
small handful of spinach leaves, washed, dried and stemmed
DIRECTIONS
Mix together 3 Tablespoons Vegan Garlic Chive Pesto with mayonnaise.
Cover and set
aside in refrigerator.
Spread remaining pesto over both sides of all mushroom caps.
Allow mushrooms
to “marinate” at room temperature for at least two hours.
After mushrooms have marinated, preheat oven to 400 degrees.
Place mushrooms on
rimmed baking pan, place in preheated oven and
bake for 15 minutes on each side.
Toast buns,
melting cheese on half of each.
Assemble sandwiches by spreading toasted bun (not the melted cheese side)
with a small
amount of pesto mayonnaise spread.
Top spread with spinach leaves. Place cooked mushroom on
top of melted cheese. Close sandwich and secure with toothpicks.
Serve immediately. Make sure there are plenty of napkins since the mushrooms are juicy!